Carrot Cake Cupcakes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon all spice
• 1 teaspoon cinnamon
• 1/2 cup vegetable oil
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 large eggs
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cup finely grated carrots
• 1/4 cup chopped pecans
• 1/2 cup unsalted butter (room temperature)
• 8 ounces cream cheese (room temperature)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. 1

   --- How to make Carrot Cake Cupcakes: ---

2. 2

   Preheat the oven to 350°F. Line cupcake pan with 12 cupcake liners and set aside.

3. 3

   Mix all dry ingredients (all-purpose flour, baking soda, baking powder, salt, all spice, and cinnamon) together and set aside.

4. 4

   In a large mixing bowl, whisk together vegetable oil, brown and granulates sugar until well combined, add eggs, unsweetened applesauce, and vanilla extract and whisk it again until smooth consistency.

5. 5

   Add dry ingredients to the mixture and fold it in till well combined.

6. 6

   Add shredded carrots and chopped pecans and fold it in.

7. 7

   Divide the batter between 12 cupcake liners and bake for 20 minutes at 350°F. When they are ready, take them out of the oven and set aside to cool off for a few minutes, then transfer to a wire rack.

8. 8

   --- How to make Cream Cheese Frosting: ---

9. 9

   In a large bowl, beat softened butter and cream cheese together on a medium/high speed until softened.

10. 10

    Beat in powdered sugar and vanilla extract until smooth.

11. 11

    --- How to assemble: ---

12. 12

    Cut of a tip of a piping bag and place a piping tip in it. I like to use 1A Round or a French star tips. Fill the piping bag with the frosting.

13. 13

    Then pipe the icing on top of the cupcakes.

14. 14

    You also can sprinkle the tops with finely chopped pecans.